Whole Wheat Bread (our every day bread)

This is the bread I make almost weekly. Occasionally I’ll make four or six loaves in one day and freeze them. My kids love it! I added flaxseed meal to this recipe to make the bread healthier, but don’t let that scare you off. The final result is just a really great tasting homemade bread.

Instructions

Combine honey, warm water and yeast in a large mixing bowl (or in the bowl of a stand mixer, with a hook attachment). Let sit for about 5 minutes.

Add the rest of the ingredients to the yeast mixture. Knead for approximately 5 minutes, or until the dough is smooth. (If the dough it too sticky, add a bit more all-purpose flour.)

Cover the bowl with plastic wrap and then with a dish towel. Let the dough rise for 1 to 2 hours, or until doubled in size.

Grease two 9x5 inch bread pans with non-stick spray. Divide the dough in half. Pull one half into a rectangular shape, and starting at short side, roll up into a log. Place into one of the greased pans, and repeat with the other half. Cover both pans with plastic wrap and a dish towel. Let rise for approximately 30.

Preheat the oven to 350 degrees. Bake loaves for approximately 30 to 35 minutes.